Well we were blessed with a case (read that as 40lbs) of poblano peppers over the weekend. After splitting it with all of the friends I could think of I still have about 30lbs left. What can I do with them? Will they can - would I be better off drying them in the dehydrator? Help......

This is the recipe I use for hot pepper relish -- it is sweet and hot, just a touch of flavor from the cider vinegar, and really good on burgers. Last year I used a mix of jalapeno and poblano chile; this year it's just poblano (blight got the jalapeno plant!), with a couple of stray bell peppers tossed in. Don't worry about them being green or red, either; use what you have.

Poblanos dry very well. As derm mentioned, they're called ancho chilies when dried. They're great either used whole or ground into a powder.

One of my favorite ways to use anchos is to braise either chicken or pork with them. It's super simple. Just saute some onion and garlic. Add 2-4 ancho pods (stems removed) depending on how large they are, cumin, salt and pepper. Add cubed pork shoulder or chicken thighs. Let them brown a bit then add chicken stock or water about halfway up the meat. Cover and simmer slowly for about an hour. Remove the meat to a platter. Puree the chilies, onions and remaining cooking liquid in a blender. Pour through a strainer over the meat. Really easy and so good.

A little ancho powder is great in scrambled eggs or sprinkled over the cheese in a grilled cheese sandwich. A little sprinkled on garlic bread is also really good.